Spanish Chicken and Chorizo Bake

Ready for another exotic meal? I know I am! It’s always fun to explore new cuisines and new ways to prepare a meal 🙂 This Spanish chicken is an easy way to have roasted chicken that is completely packed full of amazing flavors! Spicy and flavorful chorizo sausages, red onion, creamy red potatoes, bright orange zest, and warm oregano!

In all honesty, I cut my veggies too small, so they got a little overdone… and we couldn’t find chorizo that was sliceable, so we got ground chorizo and I crumbled it up, but also, did that too small. Oh well, notes for next time 🙂

So this dish may not be all that gorgeous to look at, but man oh man… you have to taste it! I’m not even a huge chicken thigh person, but these were awesome!

One of the things I love about this Spanish chicken is that you pop it in the oven for an hour and all you have to do is check it once to baste the chicken. One time in an hour. That frees you up to go hang out with your family, do some laundry, or sit down with a glass of wine and read your favorite blog (wink wink, nudge nudge).

The original recipe made enough to feed an army… 12 chicken thighs and two full baking sheets worth of food. Wow, I mean we eat a lot, but I knew we didn’t need THAT much food, so I pared the recipe down a little. I got it down to 4 chicken thighs. Although, my baking sheets are undersized (sad sad little baking sheets) and only 4 would fit. But if you have a regular sized baking sheet, 6 thighs may fit 🙂

Pour about 2 tablespoons of olive oil in your baking sheet (just make sure it’s one that has sides!), and rub the skin of the chicken in the oil, flip them over so they’re skin side up, and season with salt and pepper. Scatter your chorizo sausage and potatoes around the chicken. Add the sliced onion on top of that. Sprinkle orange zest and oregano over the whole baking sheet.

Now just pop it in the oven and bake for 60 minutes. After 30 minutes, pull out the baking sheet and baste the chicken with the juice in the pan. Keep baking the last 30 minutes.

Before serving, I squeezed the juice of an orange over the dish and added some minced parsley to brighten it up 🙂

I didn’t do it this time, but next time I think after I baste the chicken, I’ll add some fresh green beans to roast that last 30 minutes… that way it’s a one pan kind of meal 🙂

No fancy pictures for you all this time folks… we ate the entire pan! Not a single leftover 🙂 Which is a great thing, except that means that I don’t get to take some nice pictures with good lighting. Oh well, maybe next time 🙂 This recipe is too good to not share just because the pictures aren’t perfect!

This chicken is so juicy and perfectly roasted and those crispy potatoes… *drool*

It may look a little burnt, but that crispiness is delicious, trust me!

Are you kidding – I think this dish looks gorgeous! I love the way you spoke about your adaptations, such a great way for people to learn about cooking! You can’t get that on tv! 🙂 I’ll be pinning this for sure!

Thank you so much!!! 😀 I try to be honest and upfront about things that didn’t work as well as planned, my substitutions, and offer ideas 🙂 I think of these recipes as a base for you all to add your own flair to, or personalize it to your tastes 🙂

This looks great! I lived in Spain for a while and so Spanish flavors are always ones I am drawn to so can imagine just by reading how good this must have smelt and tasted. Simple, tasty flavors are so often some of the best.

I often add some green beans with a roasting chicken – especially when it has loads of other juices and oils going on from other added ingredients and they always come out delicious. Would definitely give it a try!

PS – a good chicken thigh finds a perfect home in roasted dishes! Perfect!

Hello There!

I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I believe that gourmet meals should be something we can ALL enjoy. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'!